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Spring feelings and a cured arctic char

I’m in love. With cured arctic char. The elegant, beautiful little salmon fish , is quite different from that slightly boring cousin from the country – the “regular” salmon. Nothing wrong with the cousin from the country, but the arctic char with its redder meat becomes so much yummier I think.

It thrives best in cold and clear, oxygen-rich water in our mountain areas in Scandinavia but also at greater depths in lakes in southern and central Sweden. It is available in both wild and cultivated, and is perhaps the most “exotic” salmon, of all.

It was also arctic char that this year’s Chef of the year 2013 had to compete with earlier this year and for me it has a given place on my Easter- Midsummer and Christmas buffée.
I also use the cured char for my Nordic Sandwiches, which I usually serve at mingle parties with a Nordic theme.
So here are my new favorite ….

CURED ARCTIC CHAR, MUSTARD SAUCE, HORSERADISH AND TROUT ROE

2 trout fillets
2 tbs sugar
2 tbsp salt
dill
1 tbsp mustard sweet-and-hot (Skånsk senap)
1 teaspoon water
frech horseradish
about 20 g of trout roe
dill to garnish

WHAT TO DO
1. Mix the sugar and salt and cover the fillets. Add dill on the flesh side and put the filées against each other. Place the fish in a plastic bag and let it cure one day in the fridge. Rinse thoroughly and dry the fish well.  Cut into thin slices and place on a platter.
2. Mix water and mustard to the sauce and drizzle over the slices of fish.
3. Grate fresh horseradish on top and garnish  with dill.

hejhej
Pernilla

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Pernilla Elmquist

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